Herb-Stuffed Portobello Mushrooms with Quinoa Pilaf

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Remove stems from 8 portobello mushrooms and scrape out gills with a spoon. Brush both sides with 1 tablespoon olive oil and place on baking sheet, gill side up.

Finely chop 4 garlic cloves and 1 medium shallot. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté half of the garlic and all of the shallot for 2 minutes until fragrant.

Add 4 cups baby spinach to the skillet and cook until wilted, about 3 minutes. Transfer to a colander and press out excess moisture.

Chop the spinach and place in a mixing bowl. Add 1/4 cup chopped basil, 2 tablespoons thyme leaves, 1 tablespoon chopped rosemary, and 2 tablespoons chopped parsley.

Mix in 1 cup ricotta, 1/4 cup grated parmesan, 1/2 cup breadcrumbs, 1 teaspoon lemon zest, and 1/2 teaspoon each salt and pepper. Stir until well combined.

Divide the herb-cheese mixture among the mushroom caps, mounding slightly. Sprinkle with remaining 1/4 cup parmesan cheese.

Bake for 20-25 minutes until mushrooms are tender and filling is golden brown.

Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat.

Add the remaining garlic and sauté for 1 minute. Add the rinsed quinoa and toast for 2 minutes, stirring frequently.

Pour in 2 cups vegetable broth, add 1/2 teaspoon salt, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

While quinoa cooks, dice 1 medium red bell pepper and 1 small zucchini into small cubes. Halve 1 cup cherry tomatoes.

When quinoa is done, fluff with a fork and let stand covered for 5 minutes.

Fold the diced vegetables, halved cherry tomatoes, 1/4 cup toasted pine nuts, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes into the quinoa.

Serve 2 stuffed portobello mushrooms per person alongside a generous portion of quinoa pilaf.